Bye bye bunny chocolate bark

By Rodney Bowers
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A sinful chocolate bark made from Easter bunny leftovers. 


Total Time


  • 850 grams milk chocolate Easter bunny chopped up into small pieces
  • 1 1/2 cups of crushed wavey potato chips
  • 3/4 cups chunky peanut butter
  • 6-8 chopped up multi colored peeps
  • 90-100 grams of caramel chocolates
  • 1 1/2 tablespoons water
  • 8-10 Easter cream eggs smashed
  • 4 tablespoons heavy cream, warmed


  1. Line a 17.25 x 11.5 x 1-in. cookie sheet with either tin foil or parchment paper. Set aside.
  2. Place whole potato chips in a zip lock bag. Using a rolling pin, roll over chips until chips are in small pieces. Set aside.
  3. In a medium sauce pan over medium-low heat add peanut butter and water until melted and combined.
  4. Add the peeps and caramel chocolates and heat until smooth, stirring frequently.
  5. Turn off heat and stir in half the warm cream until well incorporated. Set aside.
  6. In a large heat proof bowl add chocolate and melt over boiling water. Fold in crushed potato chips until well incorporated. Pour onto the cookie sheet.
  7. In another heat proof bowl melt the creme eggs and rest of the cream over boiling water . Set aside but keep warm.
  8. Smooth out evenly over cookie sheet and add large dollops of peanut butter mix. Drizzle the melted creme eggs  over chocolate and peanut butter.
  9. Spread out the entire mixture using a butter knife.
  10. After somewhat incorporating toppings over the chocolate, firmly tap the bottom of the pan to smooth out any rough areas in the chocolate.
  11. Place in the refrigerator for about 30 minutes to let set.


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